This delicious green salsa goes equally well with tortilla chips as it does with almost any type of grilled meat. It adds a little heat and a distinct Mexican flavor.
- 3 jalapeño or serrano chilies
- 6 tomatillos
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- 1 small white onion, quartered
- 6 garlic cloves
- 1 Tbs. coarse salt, plus more, to taste
- 1 Tbs. freshly ground pepper, plus more, to taste
- 2 Tbs. fresh lime juice, plus more, to taste
- 1/4 cup (2 fl. oz./60 ml) grapeseed oil
Cut the chilies into quarters and seed them; for a spicier salsa, leave in a few seeds. Husk and quarter the tomatillos. Pick the leaves and tender stems off of the cilantro and parsley.
In a blender or food processor, combine the chilies, tomatillos, cilantro leaves and stems, parsley leaves and stems, the onion, garlic, the 1 Tbs. salt, the 1 Tbs. pepper and the 2 Tbs. lime juice. Pulse several times until combined but still fairly chunky. Stir in the grapeseed oil. Taste and adjust the seasonings with salt, pepper and lime juice; the salsa should be vibrant green in color.
Serve immediately, or tightly cover and refrigerate for up to 2 days. Makes 2 cups (16 fl. oz./500 ml).
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).